• 1/2 cup whole almonds roasted
  • ¼ cup pine nuts roasted
  • ¼ cup dried apricots chopped
  • ¼ cup dried cranberries
  • ¼ cup sliced almonds roasted for garnishing
  • ¼ cup pine nuts roasted for garnishing
  • 1 ¼ cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 ¼ cups sugar
  • 120 grms butter
  • ½ cup milk
  • 5 eggs
  • 1 pinch of salt


For the frosting

  • 1 cup caster sugar
  • 2 teaspoons milk
  • 2 teaspoons honey
  • 1 vanilla



Heat a pan and slightly roast whole almonds and pine nuts until they get a golden brown color. Cool a bit and grind it into a fine powder.

Roast sliced almonds and pine nuts for garnishing and keep it aside.

Mix all the dry ingredients together in a bowl including powder of almonds and pine nuts and keep it aside.

Beat the eggs and sugar in a mixer until fluffy. Add melted butter, milk and mix well.

Slowly add the dry ingredients and mix until fully incorporated.

Add chopped apricots and dried cranberries and mix altogether.

Prepare a cake pan by brushing the sides with butter and a bit of flour. Pour the mix in the  cake pan and bake it in a preheated oven (180◦ C) for about 40-45 minutes.

Let it cool for some time.


For the garnishing:

Mix the sugar with the milk. Then add honey and vanilla and mix well.

Pour the frosting on the cake and sprinkle the top with sliced almonds and pine nuts evenly.